唐炜

唐炜，博士，讲师，2021年获食品科学与工程专业工学博士学位。现任浙江工业大学-食品科学与工程学院-食品蛋白质结构与功能研究中心教师，致力于食源性多糖的高效制备、分子结构及其与蛋白质互作研究；主持国家自然科学基金青年项目、中国博士后面上基金项目、浙江省博士后科研项目择优资助项目、食品领域国家重点实验室开放基金等4项，参与多项国家自然科学基金及企业合作项目；目前在Trends in Food Science & Technology、Comprehensive Reviews in Food Science and Food Safety、Critical Reviews in Food Science and Nutrition、Current Opinion in Food Science、Food Hydrocolloids、Food Chemistry、Carbohydrate Polymers、Food Reviews International以及《中国食品学报》等国内外学术期刊上发表论文33篇，以第一及通讯作者发表SCI论文21篇，其中JCR一区论文17篇，担任Frontiers in Nutrition专刊客座编辑及国内外高水平期刊（Journal of Agricultural and Food Chemistry、International journal of biological macromolecules、Frontiers in Nutrition、Journal of Food Biochemistry、Archives of Pharmacal Research、Chemical and Biological Technologies in Agriculture、Starch、eFood、《食品工业科技》、《食品与发酵工业》）审稿人；授权国家发明专利4项，参编专著2本，获省部级科技成果奖1项；获浙江工业大学食品科学与工程学院教师教学竞赛二等奖，获评为浙江工业大学2022年优秀生产实习指导教师，共同指导（二导）的1名研究生获评为浙江工业大学2023届优秀毕业生。

非常欢迎与各位同学、老师展开交流！

邮箱 tangwei_5657@163.com   tangwei@zjut.edu.cn

主要研究与成果：

学术论文：

近年来在国内外期刊发表的部分SCI论文：

以第一作者及通讯作者发表SCI论文21篇，其中JCR 1区论文17篇：

1. Tang, W., Wang, R., Li, M., Zhang, Q., He, J., Liu, D., ... & Liu, J*. (2024). High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion. Food Chemistry, 138669. (IF= 8.8, JCR 1 区，ZJUT TOP 100)

2. Tang, W., Ye, L., Guan, M., Zhao, P., Liu J. (2024) Effect of linolenic acid on triterpenoids production by the liquid fermentation of Antrodia cinnamomea. Journal of Food Science.(IF=4.0, JCR 1 区, accepted)

3. Zhang, Q., Wang, R., He, J., Tang, W.,* & Liu, J.* (2024). Innovative multistep modifications of β-Lactoglobulin for enhanced emulsifying and antioxidant activities. Food Hydrocolloids,148, 109465. (IF=10.7, JCR 1 区，ZJUT TOP 100)

4. Tang, W., Han, T., Liu, W., He, J., & Liu, J*. (2024). Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application. Critical Reviews in Food Science and Nutrition, 1-17.(IF=10.2, JCR 1 区，ZJUT TOP 100)

5. Tang, W., Lin, X., Walayat, N., Liu, J.,* & Zhao, P. (2023). Dietary fiber modification: structure, physicochemical properties, bioactivities, and application—a review. Critical Reviews in Food Science and Nutrition, 1-21. (IF=10.2, JCR 1 区，ZJUT TOP 100)

6. Tang, W., Zhang, Q., Ritzoulis, C., Walayat, N., Ding, Y., & Liu, J.* (2023). Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions. Comprehensive Reviews in Food Science and Food Safety, 22, 1986-2016. (IF= 14.8, JCR 1 区，ZJUT TOP 100)

7. Tang, W., Li, M., Ritzoulis, C., Liu, Y., Ding, Y., Liu, W., & Liu, J.* (2023). Chemical and thermodynamic characterization of antioxidant emulsifiers: The case of complex of sodium caseinate with EGCG. Food Frontiers.( https://doi.org/10.1002/fft2.237) (IF=10, JCR 1 区)

8. Liu, D., Tang, W.,* Han, C., & Nie, S. P.* (2022). Advances in Polygonatum sibiricum polysaccharides: Extraction, purification, structure, biosynthesis, and bioactivity. Frontiers in Nutrition, 9. (IF=5.0, JCR 2 区)

9. Zhao, P., Guan, M., Tang, W.,* Walayat, N., Ding, Y., & Liu, J.* (2023). Structural diversity, fermentation production, bioactivities and applications of triterpenoids from several common medicinal fungi: Recent advances and future perspectives. Fitoterapia, 105470.

10. Walayat, N., Tang, W.,* Wang, X., Yi, M., Guo, L., Ding, Y., Liu, J. H.,* Ahmad, I., & Ranjha, M. M. (2023). Quality evaluation of frozen and chilled fish: A review. eFood, 4(1), e67.

11. Tang, W., Liu, D., & Nie, S. P.* (2022). Food glycomics in food science: recent advances and future perspectives. Current Opinion in Food Science, 100850. (IF=9.9, JCR 1 区)

12. Walayat, N., Tang W.,* Wang, X., Yi, M., Guo, L., Ding, Y., & Liu, J.* (2022). Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage. Food Hydrocolloids, 131, 107761. (IF=10.7, JCR 1 区，ZJUT TOP 100)

13. Lyu, F., Zhu R. R., Tang W.,* Ding, Y., & Liu, J.* (2022). Progress of ice slurry in food industry: application, production, heat and mass transfer. International Journal of Food Science & Technology, 57 (2), 842-855.

14. Tang, W., Liu, D., Li, Y., Zou, M. Y., Shao, Y. C., Yin, J. Y., & Nie, S. P.* (2021). Structural characteristics of a highly branched and acetylated pectin from Portulaca oleracea L. Food Hydrocolloids, 106659. (IF=10.7, JCR 1 区，ZJUT TOP 100)

15. Tang, W., Liu, D., Wang, J. Q., Huang, X. J., Yin, J. Y., Geng, F., & Nie, S. P.* (2021). Isolation and structure characterization of a low methyl-esterified pectin from the tuber of Dioscorea opposite Thunb. Food Chemistry, 359, 129899. (IF=8.8, JCR 1 区，ZJUT TOP 100)

16. Tang, W.,# Li, A. Q.,# Yin, J. Y., & Nie, S. P.* (2021). Structural characteristics of three pectins isolated from white kidney bean. International Journal of Biological Macromolecules. (IF=8.2, JCR 1 区)

17. Tang, W., Liu, D., Yin, J. Y., & Nie, S. P.* (2020). Consecutive and progressive purification of food-derived natural polysaccharide: Based on material, extraction process and crude polysaccharide. Trends in Food Science & Technology, 99, 76-87. (IF=15.3, JCR 1 区，ZJUT TOP 100)

18. Tang, W., Liu, C. C, Liu, J. J., Hu, L. Y., Huang, Y. S., Yuan, L., Liu, F. W., Pan, S. J., Chen, S. P., Bian, S. G., Huang, X. J., Yin, J. Y., Nie, S. P.* (2020). Purification of polysaccharide from Lentinus edodes water extract by membrane separation and its chemical composition and structure characterization. Food Hydrocolloids, 105, 105851. (IF=10.7, JCR 1 区，ZJUT TOP 100)

19. Tang, W., Chen, X., Liu, D., & Xie, J.* (2020). Bioactive components of Mesona Blume and their potential health benefits. Food Reviews International. (IF=5.8, JCR 1区)

20. Tang, W., Shen, M., Xie, J.,* Liu, D., Du, M., Lin, L., Hamaker, B. R.,* & Xie, M. (2017). Physicochemical characterization, antioxidant activity of polysaccharides from Mesona chinensis Benth and their protective effect on injured NCTC-1469 cells induced by H₂O₂. Carbohydrate Polymers, 175, 538-546. (IF=11.2, JCR 1 区)

21. Tang, W., Lin, L., Xie, J.,* Wang, Z., Wang, H., Dong, Y., Shen, M. Y., Xie, M. Y. (2016). Effect of ultrasonic treatment on the physicochemical properties and antioxidant activities of polysaccharide from Cyclocarya paliurus. Carbohydrate Polymers, 151, 305-312. (IF=11.2, JCR 1 区)

授权专利：

1. 一种具有免疫活性的香菇多糖组分的制备方法及产品和应用，2022.03.18，ZL201910640828.6（排名2/8）

2. 一种杂豆类果胶多糖的分离纯化方法，2022.03.22，ZL201910827191.1(排名3/9)

3. 一种控制决明子多糖中蒽醌含量的方法和应用-ZL202110661165.3（6/6）

专著：

参编专著2部：

1. 《食品中复杂碳水化合物》，2022年，科学出版社，聂少平、殷军艺主编（参编）

2.《食品组学》，2024年，中国轻工业出版社，聂少平、胡婕伦主编（编委）

获奖情况  

1. 2021年江西省科学技术进步一等奖-《天然产物来源多糖规模化制备关键技术创建及产业化》（排名11/15）；

2. 2021届南昌大学优秀毕业生；

3. 2020和2016年研究生国家奖学金；

4. 2021年南昌大学研究生创新奖；

5. 2021年桂柳牧业企业奖学金-学术突出奖。

主持项目

1.       国家自然科学基金青年科学基金项目 

2.       中国博士后面上基金

3.       浙江省博士后科研项目择优资助项目

4.       食品领域国家重点实验室开放基金项目 

5.       浙江工业大学人才引进科研启动基金项目 

本科生课程：

《药食同源与健康》

研究生课程：

《农产品安全生产技术与应用》

《食品加工与贮运专题》